Murakoshi Fugetsu Kyusu

Because this is a porous clay vessel, you should rinse it with hot water immediately after use. Avoid using soap, as the clay can absorb the scent and flavor, and gently wipe the exterior with a soft cloth to maintain the matte finish.

The integrated ceramic strainer is designed for standard loose-leaf teas. If you are brewing very fine teas like Fukamushi sencha, you may notice some small particles passing through, though the strainer is highly effective for most traditional Japanese green teas.

No, this kyusu is not stovetop safe. It is designed exclusively for brewing tea with water that has already been heated in a separate kettle.

Yes, part of the beauty of traditional Tokoname clay is that it develops a patina with regular use. Over time, the oils from the tea will subtly season the pot, often deepening the character of the matte finish.

The side-handle design is a hallmark of Japanese kyusu and is ergonomically optimized for a controlled, precise pour. It allows you to stabilize the pot with your thumb while pouring, making it easier to manage the flow compared to a traditional top-handle teapot.

No, each piece is unique. The reduction firing process creates subtle, unpredictable variations in the matte black finish, meaning your teapot will have its own distinct character and surface texture.